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Search Results: 1 - 10 of 484 matches for " onion and garlic "
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Estudio microbiológico de ajo(Allium sativum L.) y cebolla (Allium cepa L.) deshidratados
Fuselli,S.R.; Filsinger,B.; Fritz,R.; Yeannes,M.I.;
Revista argentina de microbiolog?-a , 2004,
Abstract: a microbiological study during the process and the storage of garlic (allium sativum l.) and onion (allium cepa l.) dehydrated, with the additional barriers of blanching or brine immersion, was made. in all raw materials the average counts of aerobic mesophilic bacteria expressed in cfu/g ranged from 1.2 x 102to 1.6 x 103, molds and yeasts from 60 to 1.6 x 103, lactobacillus spp. and leuconostocmesenteroides subsp. mesenteroides between 10 and 50. microorganisms identified were penicillium spp., monilia spp., lactobacillus brevis, leuconostoc mesenteroides subsp. mesenteroides and yeasts in garlic; mucor spp., penicillium spp., monilia spp., lactobacillus brevis and yeasts in both types of onions. leuconostoc mesenteroides subsp. mesenteroides was detected in only kind of onion. in dehydrated garlic storage, penicillium spp., monilia spp., lactobacillus brevis and yeasts were detected. in garlic, when a blanching step was carried out no microflora was detected. mucor spp., penicillium spp., monilia spp. and lactobacillus brevis were identified in both types of dehydrated onions. when brine immersion was included the microflora detected was significantly lower and only penicillium spp. were found. the use of additional barriers such as blanching or brine immersion produces an important effect on the microbiological stability in these products.
Sensibilidad in vitro de Sclerotium rolfsii Saccardo, a Los Fungicidas Comúnmente Usados Para su Combate
Pérez-Moreno, Luis;Villalpando-Mendiola, José Javier;Casta?eda-Cabrera, Cecilio;Ramírez-Malagón, Rafael;
Revista mexicana de fitopatología , 2009,
Abstract: the in vitro reaction of s. rolfsii to five fungicides used for its control was evaluated. five isolates of s. rolfsii from three localities of guanajuato state, one from colima and another from morelos, mexico were tested with the fungicides tebuconazole (1.25 g.i.a/l), thiabendazole and tcmtb (4.0 of g.i.a./l), procymidone, and iprodione (3.33 of g.i.a./l). a completely randomized experimental design with a factorial arrangement and five replications was used. multiple mean comparison was done with tukey's test (p < 0.05). the variables recorded were the effect of each fungicide on micelial radial growth, sclerotia production, the percentage of sclerotia viability, and vigor growth. the results showed little variability in sensitivity of isolates to the fungicides tested. the isolates displayed fungistatic effect or delayed micelial growth and reduction in number of sclerotia when treated with thiabendazole, procymidone and iprodione. tebuconazole and tcmtb were fungicidal and inhibited mycelial growth and sclerotia production.
Comparative effect of garlic (Allium sativum), onion (Allium cepa), and black seed (Nigella sativa) on gastric acid secretion and gastric ulcer
Amir N, Al Dhaheri A, Al Jaberi N, Al Marzouqi F, Bastaki SMA
Research and Reports in Medicinal Chemistry , 2011, DOI: http://dx.doi.org/10.2147/RRMC.S23032
Abstract: mparative effect of garlic (Allium sativum), onion (Allium cepa), and black seed (Nigella sativa) on gastric acid secretion and gastric ulcer Original Research (3172) Total Article Views Authors: Amir N, Al Dhaheri A, Al Jaberi N, Al Marzouqi F, Bastaki SMA Published Date November 2011 Volume 2011:1 Pages 3 - 9 DOI: http://dx.doi.org/10.2147/RRMC.S23032 Naheed Amir, Amina Al Dhaheri, Najla Al Jaberi, Fatma Al Marzouqi, Salim MA Bastaki Department of Pharmacology and Therapeutics, Faculty of Medicine and Health Sciences, UAE University, Al Ain, United Arab Emirates Abstract: Protective roles of raw and boiled garlic (Allium sativum) and onion (Allium cepa) in comparison with black seed (Nigella sativa) on acidified ethanol-induced gastric ulcers and gastric acid secretion in rats in vivo have been investigated. Raw or boiled Nigella sativa, garlic, or onion significantly inhibited histamine stimulated acid secretion, whereas on basal acid secretion, onion and garlic significantly stimulated secretion but Nigella sativa had no effect. Raw Nigella sativa and garlic showed a significant decrease in the ulcer index when compared with the control at all doses (0.25 g/kg, 0.5 g/kg, and 1 g/kg) tested, whereas onion-only, at doses of 0.5 g/kg and 1 g/kg, significantly reduced the ulcer index. Boiled Nigella sativa showed equal potency to raw Nigella sativa in decreasing ulcer index, but boiled garlic and onion showed reduced potency. The results of this study demonstrate the protective role of raw Nigella sativa, garlic, and onion against ethanol-induced gastric ulcers and gastric acid secretion. Boiling did not affect the protective effect of Nigella sativa on gastric ulcers.
WAYS OF IMPROVING THE MANAGEMENT OF SOLANACEAE SEEDS
C. BUZATU
Lucr?ri ?tiin?ifice : Management Agricol , 2009,
Abstract: Water is a basic factor in producing seed tomatoes, since it is water that is needed for all physiological and biochemical processes in the plants. The process of growth and fructification in tomatoes is influenced, o none hand, by soil moisture and, on the other hand, by relative air moisture. During vegetative growth, soil should be supplied with up to 60-70% of water field capacity and during fructification, with up to 75-80%. Excess soil moisture is damaging to the plants, particularly during ripening of the fruit, resulting in quality depreciation (cracking, rotting).
MAGICAL PROPERTIES OF CERTAIN PLANTS IN THE CULTURAL TRADITION OF BANAT
I.PETROMAN,S. JAFARABADI ASHTIANI,E. CAZAN,CORNELIA PETROMAN
Lucr?ri ?tiin?ifice : Management Agricol , 2009,
Abstract: The presence of garlic and onion in the traditional pharmacopoeia, in ritual gastronomy and also in Romanian toponymy, is proof of these plants’ sacredness in Romanian area, especially in Banat. Since we are convinced that it’s not Romanian’s who became Christian but Christianity became Romanian, we looked for mystical, archetypal arguments, despite the industrial and socio-economical development of Timi county, because there still is an image of a very complex, live world, emerged from the traditional. The depiction of this vision on existence is necessary in order to understand the meaning of archaic special acts that can be found in every step even nowadays. The world of feelings is followed by the world without feelings, the world beyond, the world of death. The passage from one to the other is possible and beneficial (if it occurs on natural ways, strengthen by the ritual, the ceremonial filled with reminiscences of sacredness) or evil, random under the influence of dark powers, when eschatological terror occurs and entities not of this world (ghosts, evil spirits) enter our world. In popular tradition, these plants have miraculous powers in casting away evil spirits as well as gastronomical properties.
Effect of fenugreek, onion and garlic on blood glucose and histopathology of pancreas of alloxan-induced diabetic rats
Jelodar Gholamali,Maleki M,Motadayen M,Sirus S
Indian Journal of Medical Sciences , 2005,
Abstract: BACKGROUND: Many traditional treatments have been recommended in the alternative system of medicine for treatment of diabetes mellitus; however, the mechanism of most of the herbals used has not been defined. AIMS: This study was carried out to clarify the effect of fenugreek, garlic and onion, recommended in Persian folklore medicine as beneficial in the treatment of diabetes, on blood glucose and their possible effect on pancreatic tissue. METHODS AND MATERIAL: Diabetes mellitus was induced in 20 out of 25 adult male albino rats, using intraperitoneal injection of 185 mg/kg BW alloxan. The diabetic rats were divided into four groups, three of which were fed a diet containing 12.5% BW Allium sativum (garlic), Allium cepa (onion) or Trigonella foenum-graecum (fenugreek) for 15 days. The fourth group (positive control) received an ordinary diet. The remaining non-diabetic rats (negative control group) received neither alloxan nor the mentioned plants. Following consumption of plants, blood glucose was measured every day and on the last day the pancreas were removed and stained with H&E and Gomeri aldehyde fuchsin (GAF). Morphology of the pancreatic sections and the following morphometric factors were studied: volume density of B cells, volume density of islets, percent of B cells, number of islets per square millimeter, average area of islets and average volume density of B cell in whole pancreas. STATISTICAL ANALYSIS USED: One-way Analysis of Variance (ANOVA) test and Duncan′s multiple range tests were used to evaluate the data. RESULTS AND CONCLUSION: The results of this study indicate that only garlic was able to reduce blood glucose significantly compared with the control group (P<0.05). In the control positive group all the mentioned morphometric factors were significantly changed in comparison with the control negative (normal health) group, but the same did not show significant change between treated and untreated diabetics.
Estudio microbiológico de ajo(Allium sativum L.) y cebolla (Allium cepa L.) deshidratados Microbiological study of garlic (Allium sativum L.) and onion (Allium cepaL.) dehydrated
S.R. Fuselli,B. Filsinger,R. Fritz,M.I. Yeannes
Revista argentina de microbiolog?-a , 2004,
Abstract: En este trabajo se efectuó un estudio microbiológico durante la deshidratación y el almacenamiento de ajo (Allium sativum L.) y de cebolla (Allium cepa L.). Al ajo se le efectuó un proceso de escaldado y a la cebolla un salmuereado previo a la deshidratación. En las materias primas los recuentos promedio expresados en UFC/g fueron: bacterias aerobias mesófilas entre 1,2 x 102y 1,6 x 103, mohos y levaduras entre 60 y 1,6 x 103, Lactobacillus spp. y Leuconostocmesenteroidessubesp. mesenteroides entre 10 y 50.Se identificaron: Penicillium spp., Monilia spp. Lactobacillus brevis,Leuconostoc mesenteroides subesp. mesenteroides y levaduras en ajo; Mucor spp., Penicillium spp., Monilia spp., Lactobacillus brevis y levaduras en dos tipos de cebolla. Leuconostoc mesenteroides subesp. mesenteroides sólo se detectó en un tipo de cebolla. En ajos deshidratados y durante el almacenamiento se hallaron Penicillium spp., Monilia spp., Lactobacillus brevis y levaduras mientras que los mismos con escaldado no presentaron desarrollo. Mucor spp., Penicillium spp., Monilia spp. y Lactobacillus brevis se identificaron en los dos tipos de cebolla deshidratadas. Con la incorporación del salmuereado la microflora se redujo significativamente hallándose solamente Penicillium spp. La utilización de barreras adicionales de control microbiano tales como escaldado y salmuereado produce un aporte importante a la estabilidad microbiológica de los productos. A microbiological study during the process and the storage of garlic (Allium sativum L.) and onion (Allium cepa L.) dehydrated, with the additional barriers of blanching or brine immersion, was made. In all raw materials the average counts of aerobic mesophilic bacteria expressed in CFU/g ranged from 1.2 x 102to 1.6 x 103, molds and yeasts from 60 to 1.6 x 103, Lactobacillus spp. and Leuconostocmesenteroides subsp. mesenteroides between 10 and 50. Microorganisms identified were Penicillium spp., Monilia spp., Lactobacillus brevis, Leuconostoc mesenteroides subsp. mesenteroides and yeasts in garlic; Mucor spp., Penicillium spp., Monilia spp., Lactobacillus brevis and yeasts in both types of onions. Leuconostoc mesenteroides subsp. mesenteroides was detected in only kind of onion. In dehydrated garlic storage, Penicillium spp., Monilia spp., Lactobacillus brevis and yeasts were detected. In garlic, when a blanching step was carried out no microflora was detected. Mucor spp., Penicillium spp., Monilia spp. and Lactobacillus brevis were identified in both types of dehydrated onions. When brine immersion was included the microflora dete
GARLIC AND ONION IN DENTISTRY
Ramachandran Sudarshan,Rajeshwari G.Annigeri,G. Sree Vijayabala
International Journal of Research in Ayurveda and Pharmacy , 2012,
Abstract: Onion and garlic are the commonly used ingredients in the kitchen. We are still completely unaware that its health benefits are numerous. They have been tried in vivo in the treatment of deadly diseases like cancer, HIV etc. and are proved to be successful. They both belong to same family of Allium genus. They provide benefit even in morphine withdrawal, diabetes and are known to confer significant immunity to humans. Here, in this review, we discuss the constituents, properties; medicinal uses, Dental applications, adverse effects and contraindications of these naturally available herbs.
Influence of Medicinal Spices on the Acid Tolerance of a Health Beneficial Bacterium Streptococcus thermophilus ST-M5  [PDF]
Margie M. Sánchez-Vega, Kayanush J. Aryana
Open Journal of Medical Microbiology (OJMM) , 2012, DOI: 10.4236/ojmm.2012.23013
Abstract: There is a great deal of public interest in the use of herbal remedies. Garlic is said to antiviral and antifungal and along with ginger; they are antibacterial and preventatives for cardiovascular diseases. Ginger is very effective against nausea and has analgesic properties. Onion reduces the risk of developing diabetes and like garlic, has anticancer properties. Streptococcus thermophilus is a lactic acid bacterium that produces lactase, which facilitates the digestion of lactose in milk, decreases the symptoms of malabsorption, and reduces the risk of antibiotic associated diarrhea. Acid tolerance is an important probiotic characteristic and it is an indication of the ability of the microorganism to withstand the acidic pH of the stomach. Freshly thawed culture was inoculated in acidified MRS broth at pH 2 and 1% v/v of freshly ex-tracted spice juice was added. Control was without spice juice. Growth was determined hourly during 2 hours of incu-bation at 37?C. Bacterial culture treated with all three spices individually showed a significant increase in counts at 0 and 1 hours of incubation when compared to control. After 2 hours of incubation, culture exposed to ginger showed no significant difference compared to control, while there were slight yet significantly lower counts for culture exposed to garlic and onion individually. Among the spices, ginger had the best overall effect. These three spices can be used with Streptococcus thermophilus enabling health benefits from both sources.
Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage
Fatma H. Ali,D.A. Zahran
Advance Journal of Food Science and Technology , 2010,
Abstract: This study was conducted to assess the effect of some growth enhancers as dietary onion & garlic (Allium sativum) and vitamin E supplementation with water on the meat quality parameters of broiler chicken. A total of 150 chicks were divided into 3 groups, 50 birds per treatment. The first group was fed control diet, the second group fed control diet supplemented with onion 2% and garlic 2% and the third group fed on control diet with vitamin E mixed with water. Birds were slaughtered at the end of the trial to evaluate pH , moisture content, cooking loss, shear force, instrumental color and fatty acids composition of refrigerated (5±1oC for 6 days) and frozen (3 and 6 months) samples. There was a significant decrease in the mean pH, shear force, a*- and b*- values and cooking loss in samples from chicken dietary supplemented with onion & garlic, and also in chicken (supplemented) with vitamin E mixed with water compared with the control. The mean moisture contents of chicken samples were not significantly influenced by the used growth enhancers. There was a numeric decrease in total saturated fatty acids (TSF %) and an increase in total unsaturated fatty acids (TUS %) in chicken samples (supplemented) with vitamin E mixed with water than control and which supplemented with onion & garlic. Palmitic was the predominant saturated fatty acid, while oleic was the predominant unsaturated fatty acid. It could be concluded that the supplementation of onion & garlic and vitamin E improved chicken meat quality during refrigerated and frozen storage.
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